Fresh Vegetable BakePut carrots in a microwave dish and microwave until tender crisp.
Stewed TomatoesRecipe for stewed tomatoes.
Great Garden VegetablesIn a skillet, saute the zucchini, summer squash, & onion till tender-crisp. Add tomato, and seasonings. Cook 2-3 minutes longer. Sprinkle with the Parmesan cheese. Serves: 4
Quick Mixed VegetablesThis recipe has no exact amounts. Add as much of each as you want. Season to your own taste. Can be made in microwave or on top of stove. Takes 10 minutes at the most. Very delicious.
Julienne Zucchini and CarrotsCombine first 5 ingredients; stir well, and set aside. Cut carrots and zucchini into 2 inch long sticks. Arrange carrots on a steaming rack, and place over boiling water; cover and steam 2 1/2 minutes. Add zucchini to steaming rack, and steam an additional 2 minutes. Place vegetables in serving bowl. Pour sauce mixture over vegetables; toss gently to coat.
Honey-Ginger CarrotsCook carrots until tender-crisp. Drain. Return to pan over low heat.
Spinach SquaresA delicious egg, spinach and cheese casserole for a luncheon or cut smaller for appetizers.
Canned Tomato Paste Recipe?I'm getting ready to start canning and have lost my recipe on making tomato paste. I always make the paste out of extra tomatoes so I don't have to go to the store and buy any. if anyone has one please share with me I would appreciate it.
Marinated VegetablesCombine all marinade ingredients, mix well till sugar dissolves. Pour mixture over the vegetables and let set in refrigerator for 24 hours before serving.
Creamed SpinachCoat a large skillet with non-stick cooking spray, add the onion and saute over medium heat for 5 minutes or till tender. Stir in the spinach and cook for 1 minute.
Stewed Okra and TomatoesOkra and tomatoes are combined to make a delicious dish. This would be good as a side dish or could be tossed with pasta for a light meal.
Green Beans With Butter and Tabasco In a large skillet, over medium heat, add 1 tablespoon of the butter. When melted and bubbling, add the green beans, salt, and pepper; stir.
Green Tomato MincemeatThis is a great way to use up those tomatoes still left in the garden when frost time rolls around and ready for holiday baking!
Curtido Cabbage SalvadoreThis heart healthy recipe uses only a small amount of oil and salt.
Oven-Fried YuccaIn a kettle, combine the yucca with enough cold water to cover it by 1 inch. Bring the water to a boil, and slowly simmer the yucca for 20 to 30 minutes, or until it is tender.
Veggie Recipes?Can anyone give me recipes for vegetables? I only eat potatoes and corn doused in butter and salt. I try to sneak peas in casseroles when I make them. But I would like to try some new things. I really hate the taste of most veggies, but I want to eat healthier and set a good example for my daughter. She won't eat them either.
Cracker Crumb PotatoesI've been making these since the 60's and I've never actually used a recipe. It's really simple to adjust to your needs and they taste so good. (Rabbit is also good cooked this way)...
Zucchini SpearsZucchini is easy to grow and just as easy to cook. This is a great recipe that is quick to prepare.
Whipped Sweet Potato BakeSpoon into lightly greased baking dish; top with marshmallows. Bake 15 to 20 minutes or until sweet potato mixture is heated through and marshmallows are lightly browned...
Smothered GreensUse a small amount of skinless smoked turkey breast instead of fatback to lower the fat content but keep the taste.
Vegetables With a Touch of LemonThis heart-healthy sauce uses lemon juice, herbs, and a small amount of oil.
Confetti Vegetable SaladDrain all vegetables. Put in large dish. Heat vinegar, sugar and salt until sugar is dissolved. Add all. Cool slightly and pour over vegetables; stir gently. Cover tightly and refrigerate...
5-Minute Cheese Broccoli TossCombine broccoli, mustard, and Velveeta in large nonstick on medium high heat. Cook 5 minutes until broccoli in crisp-tender and hot, stirring occasionally. Sprinkle with Parmesan cheese...
Sweet Glazed CarrotsCook carrots in boiling water in medium saucepan until crisp-tender; drain. Return to saucepan. Add dressing, sugar and Worcestershire sauce; stir until evenly coated...
Herb Buttered Potatoes and PeasCook potatoes in boiling salted water until almost tender; drain. Add butter, salt, and seasonings. Cover; cook over medium heat, stirring occasionally for 5 to 10 minutes ...
Canned Corn For The FreezerHusk corn, wash and cut off the cob. Mix the ingredients and bring to a boil. cook seven minutes. Cool. Pour into containers and freeze...
Kathy's Sweet CornPut altogether in saucepan. Heat well. DO NOT BOIL! This may be easily cut in half...
Broccoli and Potatoes Sprinkle Durkee Onions over top and bake at 350 for 45 min. for metal pan...
Skillet Harvest VegetablesThis harvest vegetable side dish is easy to make and full of flavor.
Preparing Fresh Spinach?Does anybody have a good way to make fresh spinach? I want to make it like how they serve it in the restaurants. Do I just boil it or what? Mine never quite turns out like the pro's make it.
Fried OkraMelt shortening in a 12 inch cast-iron skillet over medium heat until a frying thermometer registers 375 degrees F. Meanwhile, whisk together eggs and milk in a bowl.
Mess 'O GreensHeat olive oil in a large stock-pot or casserole over medium high heat until hot, 2 to 3 minutes. Add leeks and garlic; stir to coat. Cook, stirring, until leeks are softened but not brown, about 3 minutes.
Flavorful Summer Squash (Taste Of Home)In a large nonstick skillet, saute the yellow squash, zucchini, onion and garlic in oil until crisp-tender, stirring occasionally...
Peppy PeppersRemove seeds from peppers. Mix together remaining ingredients. Fill each pepper with approximately 1/3 cup rice mixture.
Cottage Potatoes Recipe?I am looking for a Cottage Potato Recipe. My Aunt used to make one that had potatoes, green peppers, cheese and bread crumbs. I keep finding recipes with cottage cheese but I don't believe that it had cottage cheese in it.
Zucchini Cheese SquaresRecipe for Zucchini Cheese Squares. Preheat oven to 350 degrees F. Butter a 9 x 13 inch baking dish. In a large mixing bowl, combine the zucchini, baking mix, onion, cheese(s), parsley, oregano, salt, garlic, and pepper, to taste. Mix to combine. . .
PiccalilliRecipe for Piccalilli. Grind enough green tomatoes to make one gallon. Grind up the peppers, hot peppers, and onions and add to tomatoes. . .
Kats ZuccanoesRecipe for Kats Zuccanoes. Slice 3 medium zucchini in one-half lengthwise. Scoop our insides, leaving rim so canoe stays intact.
Broccoli and PotatoesRecipe for Broccoli and Potatoes. Microwave together cheese, butter or margarine, soup, and sour cream for 2 minutes. (Stir after 1 min.) Then microwave 1 min. at 50% power, stir.
Corn Bread Vegetable CobblerPlace the squash, potatoes, parsnips, and onion in a shallow 3 qt. baking dish. Combine the oil, salt and tarragon; drizzle over veggies and toss to coat. Bake, uncovered at 375 degrees F for 1 hour or until tender, stirring once. Meanwhile, in a large pan, bring broth to a boil.
Broccoli-Cheese NuggetsCook broccoli according to package directions. Drain cooked broccoli thoroughly in a colander, pressing with the back of a wooden spoon to remove excess water.
Make Ahead CauliflowerCook cauliflower in boiling water until crisp-tender; drain. Place in greased 13 x 9 inch pan. In a saucepan over medium heat, saute green pepper and mushrooms in butter until tender. Add flour and salt; stir to form a smooth paste.
Creamy Vegetable MedleyPreheat oven to 350 degrees F. Cook vegetables according to package directions. In large bowl, combine vegetables, soup, 1/2 cup cheese, sour cream, 1/2 can French fried onions, and pepper.
Corn Mushroom Scallop (Microwave)In 1 qt. casserole dish mix 1st 3 ingredients. Stir in only 1/2 cup of crumbs, chives and pepper. Spread evenly in dish and add remainder of crumbs.
Sesame VegetablesIn a large microwave-safe bowl, combine the carrots, broccoli, mushrooms, zucchini, garlic and water. Cover and microwave on high for 3 to 5 minutes or until vegetables are tender, stirring twice; drain.
Buttery Herbed Corn on the Cob
In small bowl, combine butter, garlic, parsley, basil, thyme, salt and pepper. Rub corn generously with butter mixture. Wrap each ear in heavy duty aluminum foil.
Spicy Nutmeg CarrotsYou won't have to coax your family to "eat all your carrots" anymore. Just pour this delicious spicy nutmeg butter over them and watch them disappear!
Orange Spiced CarrotsThis recipe plays on the natural sweetness of the carrots, and goes well with pork or duck. Combine the marmalade, 1 Tbsp. water, brown sugar, butter and seasonings in a 3 quart sauce pan and bring to a slow boil, making sure to dissolve the brown sugar.
Crunchy Mixed Veggie BakePreheat oven to 350 degrees F. In medium bowl, combine soup, mayonnaise, garlic and pepper; mix well. Stir in cheese. Place vegetable blend in greased 9x13 inch baking pan.
Roasted Vegetables RomaPreheat oven to 425 degrees F. In large jellyroll pan, combine mushrooms, zucchini, bell pepper and onion. In small bowl, combine oil, garlic, basil, oregano, salt and pepper.
Greek TomatoesIn a 9x13-inch glass baking dish, layer tomatoes, onions and olives. Sprinkle with Feta cheese and oregano. In a small bowl, combine vinegars and oil, pour over tomato mixture.
Delicious BroccoliEat your veggies! Green vegetables are the most nutritious, but I always disliked them. I always mixed mine in the rest of my meal to cover the yuck! Today I made some broccoli (the frozen bag kind) and when they were almost done, I added: a splash of lemon juice, thyme and garlic powder.
Tarragon CarrotsThis recipe is easy and good. I've had people try it that wouldn't eat the main ingredient normally. In frying pan, melt butter. Add carrots and sprinkle tarragon.
Best Cooked CabbagePut each wedge in its own piece of foil. Sprinkle with oil and season. Dot with butter. Wrap tight. Bake at 350 degrees F for 45 minutes to 1 hour, or until fork tender.
Marinated VeggiesThese marinated veggies are so delicious! You could also serve them warm, tossed with pasta.
SquashBoil together the squash, onion, celery, carrots and salt. Cook until tender. Drain well and mash. Add cream of chicken soup, sour cream, margarine, cheese, seasoned stuffing mix.
Squash and ApplesButter a flat glass baking dish 8x12 inch. Peel and slice squash 1/2 inch thick and lay in baking dish. Core, but do not peel, apples, slice on top of squash.
Cucumber FishesCombine cucumbers and salt and let stand 2 hours. Rinse and drain. Bring vinegar, sugar and water to boil and pour over cucumbers.
Creamed CucumbersMix salad dressing with sugar. pour over top of the mixed vegetables that have been place in a bowl. Add salt and pepper. Let marinate a short time in refrigerator.
PicklesCut cucumbers into shears and cut up onions. Place in crock or bowl or iced tea jar with garlic and dill. Bring to boil vinegar, water, salt and sugar.
Basil Cherry TomatoesIn a bowl, combine the tomatoes, basil, oil, salt and pepper. Cover and refrigerate until serving.
French Green BeansCook green beans according to package directions; drain. Add mushrooms and keep warm. Combine butter, rosemary and basil; drizzle over bean mixture and toss to coat.
Snappy Peas and MushroomsThis is a great way to dress up your vegetables. These are a great side dish for grilled meat.
Parmesan Corn on the Cob
In a bowl, combine the butter, Parmesan cheese and Italian seasoning; set aside. Remove husks and silk from corn; place in a shallow microwave-safe dish. Add water.
Quick Corn RelishCombine first 6 ingredients in a small saucepan; bring to a boil over medium heat. Reduce heat; cover and simmer 10 minutes. Remove to a serving bowl; cover and refrigerate 4-8 hours, if desired.
Recipes For Turia Gourd?What do I do with the turia gourd? It's from India.
Garlic Pepper CornIn a small bowl, combine the parsley, garlic pepper, paprika and salt; set aside. Place corn in a Dutch oven or kettle; cover with water. Bring to a boil; cover and cook for 3 minutes or until tender
Cherry Tomato Mozzarella Saute'In a large skillet, saute the shallots, garlic, and thyme in oil until tender. Add the tomatoes, salt and pepper; heat through. Remove from the heat; stir in cheese.
Green Goddess Mushroom Filling?I'm looking for green goddess filling for mushrooms, used in fondue.
Green Beans in Lemon Chiffon SaucePlace beans and water in a Dutch oven. Bring to a boil; cover and cook for 8-10 minutes or until crisp-tender. Meanwhile, in a small heavy saucepan, whisk the cornstarch, broth, egg yolks, Parmesan cheese and lemon juice until blended.
Need Recipes For "Unusual" Vegetables?Hi, I'm hoping that some of you folks can help me. I have been getting a box of organic fruits and veggies delivered every other week for a few months now and I love it. This week I got a bunch of raw beets (with greens).
Roman Zucchini (Microwave)Place zucchini in a 2 quart casserole dish. Dot with melted butter. Puree tomatoes in a blender. Add remainder of ingredients into puree. Mix and add to zucchini. Cook until tender then sprinkle with cheese.
Zucchini Mozzarella MedleyIn a large skillet, saute the zucchini, onion, garlic and seasonings in butter until crisp tender. Gently stir in tomato wedges; sprinkle with cheese.
Roasted Creamed Corn (Freezer Meal)This recipe is for all of those that have a good supply of corn at this time of year. This is delicious. Cut fresh corn off the cob till you have 24 cups (I needed 5 dozen to get this amount).
Garden VeggiesFor a tasty side dish, saute some onion, green pepper and mushroom in some olive oil until nicely cooked and tender, then toss in some chopped tomato.
Italian TomatoesArrange tomato slices on deep round platter. Mix oil, vinegar, basil, garlic, salt and pepper and pour over tomato slices.
Southwestern Stuffed PeppersHeat oven to 425 degrees F. Have a 13 x 9-inch baking dish ready. Arrange peppers, cut side down, in baking dish. Pour in 1/4 cup water. Cover tightly with foil.
Squash ComboSlice squash and saute' with onion in butter until tender. Add cheese and tomatoes and simmer until cheese melts.
Delectable Green BeansPlace beans, water and onion in saucepan. Cover; simmer 8 minutes or until tender; drain. Melt butter and saute' mushrooms. Blend in flour, seasoning salt and pepper. Add sour cream and cook until thickened, stirring constantly.
Tangy Cold VegetablesMix ingredients together. Marinate in dressing overnight in refrigerator. Keep tightly covered. Drain well before serving. These are good as a salad served over lettuce or use as a side vegetable dish.
Southern BeansWash beans and cook as directed on package, adding water as needed. Brown ground beef, onion and bell pepper in skillet. Drain off grease and add mixture to beans.
Zucchini Hash BrownsIn a large skillet, heat the olive oil and saute the garlic and onions until the onions begin to look translucent. Add the herbs and cook for another few minutes.
Confetti RelishIn small bowl mix onion and vegetables; set aside. In saucepan, bring to a boil vinegar, water, sugar, salt, mustard seed and hot sauce.
Carrots CalcuttaMelt butter in skillet; add carrots, onions, salt and curry powder. Saute' until tender, about 15 minutes.
Confetti CarrotsPartially cook carrots in small amount of salted water. Melt butter in skillet and saute' onion. Add carrots and olives and cook until ingredients are well mixed.
Mixed VegetablesCook vegetables as directed on packages. Mix vegetables and sauce. Place in oblong 9x13 inch casserole dish. Top with coconut. Bake at 400 degrees F for 25 minutes or until bubbly on top.
Scalloped BroccoliCook onion in butter until golden. Stir in flour, then the milk whipped with egg yolk, and the seasoning. Cook until smooth and thickened, stirring all the while. Add cheese and cooked broccoli.
Parsley CarrotsCut carrots in 2 1/2 inch slivers and cook in very small amount of salted water until barely tender. Melt butter in skillet. Drain carrots and put them in skillet with butter.
Banquet CornMix all together and cover the top with pats of butter. Bake at 350 degrees F for 1 hour.
Sweet and Sour Red CabbageSaute' onion in butter until tender. Add cabbage, cloves, salt and boiling water. Cover with tight fitting lid. Simmer 15 minutes. Add apples. Simmer 1 hour. If necessary, add more water.
Cheesy Acorn SquashPreheat oven to 350 degrees F. Place squash cut side down in a glass dish. Cook in microwave approximately 20 minutes on high until almost tender.
Dreamy Green BeansPour beans, soup and half of the onion rings into dish and bake at 350 degrees F for 20 minutes. Remove from oven and top with remaining onion rings.
Kraut SproutsChop fine and then put all ingredients in a large bowl
Recipe for Mushroom Business?I am looking for a recipe from the 'Peg Bracken's Appendix' to the I Hate To Cook cookbook, called Mushroom Business.
Sauteed VeggiesMelt butter in large skillet. Add in the onion and the frozen veggies. Saute until all veggies are a bit caramelized. Salt and pepper to taste. Serve immediately.
Sunshine CarrotsSlice carrots crosswise, about 1 inch thick. Cook, covered in boiling, salted water until just tender, about 20 minutes; drain. Meanwhile, combine sugar, cornstarch, salt and ginger in small saucepan.
Zesty PeasPlace peas in 2 qt. casserole. Add soup and butter. Cover and bake at 350 degrees F for 1 hour. Toss with fork before serving.
Creamed Peppered CornFry bacon till crisp; drain grease except for 2 tsp. Saute' green pepper and onion. Add cooked corn, salt and pepper. Crumble bacon and stir with cream into corn mixture.
Festive Carrot RingCombine carrots, crumbs, milk, cheese, margarine, onion, and seasonings. Beat eggs until slightly puffy. Pour into 1 1/2 qt. mold, liberally sprayed with non-stick cooking spray.
Sesame BroccoliCook broccoli till tender. In saucepan, combine remaining ingredients; heat to boiling. Pour over broccoli; turn spears to coat. Serves 4.
Vegetable Saute'Heat oil in large skillet on medium high heat. Add vegetables; cook and stir until vegetables are tender crisp. Sprinkle salad dressing mix over vegetables; toss to coat well.
Almond Vegetable MandarinCook and stir carrots and beans with oil in skillet over medium high heat 2 minutes. Add cauliflower and onion; cook, 1 minute longer.
